Soups
Types of soup
- Bisque: a very rich soup with a creamy consistency; usually made of lobster or shellfish (crab, shrimp,)
- Bouillabaisse: a Mediterranean fish soup/stew, made of multiple types of seafood, olive oil, water, and seasoning like garlic, onions, tomato and parsley.
- Chowder: a hearty North American soup, usually with a seafood base.
- Consomme: a definitely clear double or triple broth (broth added to another broth) with a meat, rather than bone, base; consommé is painstakingly strained to make it clear.
- Dashi: the Japanese equivalent of consommé; made of giant seaweed, or konbu, dried bonito and water.
- Gazpacho: a Spanish tomato-vegetable soup served ice cold.
- Minestrone: an Italian vegetable based soup.
- Potage: a French term referring to a thick soup.
- Pureed soup: a soup of vegetable base that has been pureed in a food milk or blender; typically altered after milling with the addition of broth, cream, butter, sour cream or coconut milk.
- Veloute: a veloute French sauce made with stock; synonymous with soup in many cases and thickened with a liaison.
- Vichyssoise: a simple, flavourful pureed potato and leek soup, thickened with the potato itself.
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